First Pastrami

Discussion in 'Beef' started by homebrew, Oct 17, 2011.

  1. Did my first pastrami over the weekend.

    Overnight soak, changed water a couple of times.


    Mustarrd, course black pepper and coriander rub


    Test run for my new Maverick


    225 for 11 hours smoked with pecan


    Pulled from smoker, time for a rest in the fridge.


    Sliced and ready for packaging


    Close up


    Sandwich with homemade saurkraut ready for dinner

  2. roller

    roller Smoking Guru SMF Premier Member

    That is real nice and looks great. You did a fine job.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    Great job!
  4. venture

    venture Smoking Guru OTBS Member

    Looks great from here!

    Good luck and good smoking.
  5. bigfish98

    bigfish98 Smoking Fanatic

    How much difference does soaking make on the final project. Is it a personal preference thing? Does it havw any effect on the moisture?

  6. Soaking removes some of the salt from the curing process used to corn the beef. Great looking strami. Nice job.
  7. Thanks guys, it really turned out very good. I found that I actually prefer it cold with mustard on rye much better than rueben style.
  8. jc1947

    jc1947 Smoking Fanatic


       Very nice color on that pastrami I am going to try a mustard rub on my next one. Excellent BearView!


  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    It is a great looking pastrami it will do great Sammie's .

    you did a great job .
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Looking Pastrami!!

    On my Bucket List

  11. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Very nice looking,  If you want it more tender try steaming it for a couple of hours after pulling it from the smoker then letting it cool before slicing. I thought my Pastrami was good before steaming, but after it was great!

  12. smokin vegas

    smokin vegas Smoking Fanatic

  13. scubadoo97

    scubadoo97 Smoking Fanatic

    Many people here make pastrami with a prepared corn beef.  Some do their own corning

    Prepared corned beefs will vary widely in the amount of sodium per serving.  I have been using the Crown brand which has about 220mg of sodium per 4 oz of product.  I soak this over night and still find it salty.  Some brands have a whopping 1400-1600mg/4oz
  14. [​IMG] I would kill for a few slices of that right now!!!! the sandwich looks great btw nice work.
  15. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    WOW very nice sammie!!!  GREAT JOB!!!!!  [​IMG]
  16. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    What Temp did you take your pastrami to??
  17. wow....u read my mind. i was in Montreal yesterday and having the authentic montreal smoked meat sanwich......urs looks way better...
  18. bigfish98

    bigfish98 Smoking Fanatic

    Did one of my own without soaking and I was fine with the amoun of salt. Definately a personal preference.

  19. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    What internal temp did you take yours to and what temp did you smoke it at?  I have one I want to try but have found so many different threads I can't figure out how to do mine?  [​IMG]
  20. raymo76

    raymo76 Smoking Fanatic

    Excellent work my friend!

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